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Sake Daikon
A tender and aromatic Japanese simmered salmon dish with daikon radish in a soy sauce and mirin broth.
Ingredients
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COMPONENT to taste
- to taste
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Method
Peel the white radish and cut it into thick half-moons about 2–3 cm thick.
Place the radish in a pot, cover with cold water, and boil for 15–20 minutes after it comes to a boil. Then drain the water.
Cut the salmon into large chunks.
In a pot, combine the water, dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer.
Add the radish and cook for 10 minutes.
Carefully place the salmon pieces on top. Reduce the heat to low and simmer for 10–12 minutes. If possible, cover the dish with a parchment paper drop-lid (otoshi-buta). If not, simply cook with a regular lid.
Turn off the heat and let the dish rest for 10–15 minutes so the radish absorbs the flavors of the broth.
Serve in a deep bowl, drizzling with a little broth and garnishing with finely chopped green onions.
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